cake recipes
VicentaLakin
IT'S A CHRISTMAS AND WEDDING ANNIVERSARY PRESENT TO FRIENDS. IT'S FILLED WITH A LOT OF BLACK AND COCOA POWDER, SO IT'S KIND OF BITTER, BUT UNEXPECTEDLY, MY SON LIKES IT. BECAUSE FRIENDS AND DAUGHTERS ARE CHOCOLATE-CONTROLLED, AND LAST TIME THEY HAD BLACK CAKE ROLLS, THEY WERE VERY FOND OF CHOCOLATE, BUT THIS TIME THEY WERE MADE, BUT THEY HAD A MUCH MORE ROSY TASTE, AND ONCE THEY OPENED THE WRAPPING, IT WAS A CHOCOLATE FRAGRANCE. THE ORIGINAL SIZE WAS 18CM, AND I MADE A SIX-INCH. THE CAKE WAS DECORATED WITH TWO HEART-TO-HEART LITTLE CAKES, THE WEDDING ANNIVERSARY WAS MARKED WITH SANTA CLAUS, WHO WAS SUPPOSED TO PUT IT ON THE CAKE, AND THE EXISTING CAKE BOX IN THE HOUSE WAS NOT HIGH ENOUGH, SO SANTA CLAUS HAD TO STAND ASIDE, HOPING THAT HE WOULD NOT MIND。
VicentaLakin
Panettone, also known as Pennyoni, originated in Milan, Italy, and is a traditional local Christmas food. It's a fermented bread, it's full of butter, all-coloured fermented fruit, honeydew and liquor, and so on. Naturally, it's rather rich and rich. The authentic panettone is made with natural yeasts. And this time We did not only make natural yeast, but was on the verge of demented. It wakes up in the middle of the night and then rises to see how the yeast is. This time, Penny referred to two Penny practices in the Presbyterian blog of the Texas Farmer's Hot Cook. The first uses only natural yeasts, while the second, based on natural yeasts, further produces pasta, which is more cumbersome, time-consuming and more difficult. In turn, the bread produced by the second approach should also taste better. Because it was the first time that this bread was made, for insurance reasons, I chose to focus on the first approach, while at the same time adapting the formulation to the second approach. The final finished bread, by the standards of the farmer's forebears, should be good. (The farmer's forebears mentioned that the 1000g face group, using a circle model of 17 cm in the base diameter, should end up at about 11 cm. I have 958g pasta, 17.5cm in diameter at the bottom, 10.5cm high after cooking. I think Penny's taste is better for family than last year's Stollen. It tastes softer and thinner, and tissues are almost close to sponge cakes, and the rich variety of fruit dried is really, really good! With this experience, I intend to continue my next attempt to produce the second formula for the ancestors of farmers. Who says only for Christmas. The method of production of haha natural fermentation can be found in the blogs of farmers' predecessors. Link here: http://blog.sina.com.cn/s/blog 5e15a7120100d436.html (for reference purposes only, 2 large bakings of 17.5*11 cm can be made in quantities as follows, of which A is a dry wine fruit material, B is a noodle material, C is a main noodle material and D is a surface decoration material)
